Name: Durango Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs stewing beef, cut into 1-inch cubes; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 1 bell pepper, diced; 2 cups diced tomatoes (canned or fresh); 4 cups beef broth; 1 cup frozen corn kernels; 1 cup frozen green beans; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon dried oregano; Salt and pepper, to taste; 2 tablespoons olive oil

Instructions

Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed beef in batches and sear until browned on all sides. Once all the beef is browned, set it aside on a plate.
Sauté Aromatics: In the same pot, add the diced onion and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Return the seared beef to the pot. Add the carrots, celery, bell pepper, diced tomatoes, beef broth, cumin, paprika, oregano, salt, and pepper. Stir well to combine all the ingredients.
Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, stirring occasionally.
Add Vegetables: After the stew has simmered, add the frozen corn and green beans. Continue to cook for an additional 30 minutes until the vegetables are tender.
Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed. Add more herbs or spices to suit your taste preferences.
Serve and Enjoy: Ladle the stew into bowls. Enjoy it as is or with a side of bread. Perfect for chilly days or when you need a cozy dish.

Ingredients

Instructions

Nutrition Facts